Goat Cheese and Spinach Phyllo Triangles

I love this Greek favorite, but I wanted to enjoy it without the extra calories and fat of the traditional version. To get 1/2 cup of cooked spinach, cook approximately 4 cups of fresh spinach, drain and squeeze out the excess liquid. Or use half a package of frozen spinach (10 oz) thawed and squeezed dry. Phyllo is found in the freezer section of the grocery store. Thaw at room temperature or overnight in the refrigerator. The key to working with phyllo is to work quickly. After removing the number of sheets you need, cover the remaining phyllo with a wet towel and plastic wrap to prevent drying.

2 tsp vegetable oil	1/2 cup goat cheese
1 cup finely chopped red onion	3 Tbsp chopped fresh dill (or 1 tsp dried)
3/4 cup finely chopped red bell pepper	1 1/2 tsp minced fresh garlic
1/2 cup cooked spinach, drained and chopped	2 Tbsp grated Parmesan cheese
1/2 cup smooth light ricotta	8 sheets phyllo pastry

Preheat the oven to 400°F. Spray a baking sheet with cooking oil.
Heat the oil in a non-stick skillet over medium heat; add the onion and sauté for 3 minutes or until softened. Add the red pepper and sauté for 2 minutes. Remove the pan from the heat and stir in the spinach, ricotta, goat cheese, dill, garlic and Parmesan. Mix well.
Lay two sheets of phyllo pastry, one on top of the other, on the work surface, with the short side facing you. Cut lengthwise into three strips. Spray with cooking oil. Put 3 Tbsp of filling near the end of one strip. Fold one corner up to enclose the filling and create a triangle-shaped bundle. Flip the bundle up and then continue folding over and up to the end of the phyllo strip. Fill the other two strips in the same manner and place the triangles on the prepared baking sheet. Repeat with the remaining phyllo sheets.
Spray the triangles with cooking oil. Bake in the center of the oven for 12 minutes, until browned.

Nutritional Analysis
per Serving (1 Triangle)

Calories	104
Protein	4g
Fat	4g
Saturated Fat	0.8 g
Carbohydrates	12 g
Cholesterol	4 mg
Sodium	107 mg
Fiber	1g

Prep Time:15 minutes
Cook Time:17 minutes

Make Ahead:These can be prepared, well wrapped and frozen for up to 2 weeks, or refrigerated for up to one day, covered well. Bake an extra 5 to 10 minutes if frozen.

Makes 12

0 Comments

You must be logged in to leave a comment